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–+ servings
Apple Pork Chops in a skillet with sauce and sliced apples.
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Apple Pork Chops

These Apple Pork Chops are smothered in a sweet and savory sauce with tender sliced apples. This is an easy and flavorful skillet recipe that takes dinner to the next level!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 414kcal
Author: Stephanie

Ingredients

  • 4 pork chops see notes
  • Salt/Pepper
  • 1 teaspoon Italian seasoning
  • 1-2 tablespoons olive oil
  • ½ cup dry white wine
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 apple See notes

Sauce

  • 2 cups chicken broth
  • 3 tablespoons cornstarch
  • ½ chicken bouillon cube
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • ½ teaspoon EACH: dried thyme, dried oregano, mustard powder, onion powder, parsley
  • ¼ teaspoon EACH: ground sage, cinnamon
  • 1 pinch nutmeg no more than a small pinch
US Customary - Metric

Instructions

Prep Work

  • Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. If you’re short on time: Season the pork chops just before searing.
  • Combine the chicken broth with the cornstarch and mix until well combined. Make sure the broth is not warm/hot so that you don’t activate the cornstarch. Mix in the remaining sauce ingredients and store in a cool place until ready to use.

Sear the Pork

  • Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear 2 at a time for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer, and smaller/leaner cuts can be seared more quickly. Set aside and let rest.

Make the Sauce

  • Turn the heat off and add the wine. Set heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, the brown bits add more flavor to the sauce.
  • Add the butter and garlic. Simmer until the liquid is reduced by half, about 4 minutes.
  • Add the chicken broth mixture (from step 2 of prep work) and bring it to a boil to activate the cornstarch. It will thicken rather quickly once a boil is reached. Once desired thickness is obtained, reduce to a simmer.

Finish the Dish

  • Peel the apple and cut it into 1/4-inch slices.
  • Add the pork chops to the sauce along with any juices from the plate). Add the apples and spoon the sauce on top. Note: The apples will soften better if they're submerged in the sauce.
  • Cover and simmer gently for 5-8 minutes, or until the apples have softened and the pork is nearly 145° F.
  • Remove from heat and let the pork chops rest for 3-5 minutes, the internal temperature will increase a few more degrees and the juices will absorb. Serve with sausage stuffing! (See blog post for other great serving options!)

Notes

Pro Tips:
  • Pork Chops: Center cut, Bone-in Pork Chops with nicely marbled meat, about 1 to 1.5 inches thick is best for this recipe. See blog post for other cut options.
  • Apples: Fuji, Gala, Honeycrisp, Pink Lady, Cortland, Jonagold, Braeburn and Granny Smith are all ideal candidates for pork. 
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this recipe, chicken broth can be used instead.
  • Brining: If you're able to dry brine the pork chops for 35-45 minutes, you can salt the pork more liberally than you normally would, as the salt will penetrate through the surface and flavor it inside and out. The exact amount of salt will vary, as it depends on the cut and size of pork chops used. 
  • Searing: Sear the pork chops in batches, don't overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it's side to sear any fat on the edges as well. Adjust heat up/down as needed while you sear.
  • More Recipes with Fresh Fruit: Peach Chicken, Peach Cobbler, Blackberry Cobbler, and Pineapple Fried Rice.
  • 📘 Find this recipe on page 151 of my 2nd cookbook, Let's Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
  • If reheating from frozen: Thaw leftover pork overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20 minutes or so.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 414kcal | Carbohydrates: 25g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 669mg | Potassium: 622mg | Fiber: 1g | Sugar: 16g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg